GARLIC PEPPER–MARINATED GRILLED PORK TENDERLOIN MEDALLIONS WRAPPED IN APPLEWOOD-SMOKED BACON

Pork Medallions

Ingredients Weight Measure
Pork tenderloins, 1 lb. 4 ea.
Garlic juice (mince 1 bulb garlic, cover with water and set overnight) 3 Tbsp.
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
Applewood smoked bacon 2 lbs.

Pico de Gallo

Ingredients Weight Measure
Tomatoes, ripe, diced 3 cups
Jicama, julienne 3 cups
Cilantro, chopped, no stems 2 Tbsp.
Lime, juice of 1 ea.
Scallions, chopped 2/3 cup
Kosher salt 1 tsp.

Boniato Mousse

Ingredients Weight Measure
Boniato 3 lbs.
Onion, large, fine dice 1/2 ea.
Salt 1 Tbsp.
Milk 1-1/2 cups
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
White pepper 1 tsp.
Egg whites 4 ea.

Sauce

Ingredients Weight Measure
Champagne vinegar 1-1/2 cups
Habanero pepper, seeded 1/2 ea.
TABASCO® brand Habanero Sauce 1-1/2 Tbsp.
Heavy cream 1-1/2 cups
Butter, whole 1/4 lb.

Grilled Asparagus

Ingredients Weight Measure
Asparagus stalks 72 ea.
Olive oil as needed
Kosher salt to taste

Method

  1. For Pork Medallions, peel and de-fat pork tenderloins. Place in glass dish.
  2. Mix garlic juice and TABASCO® Garlic Pepper Sauce and pour over pork. Let marinate at least 1 hour.
  3. Shingle 6-8 slices of bacon on film wrap. Place pork tenderloin crossways on bacon. Roll to form cylinder. Twist ends to make a tight tube, and place in freezer 30-45 minutes to set bacon.
  4. Toss together all ingredients for the Pico de Gallo and refrigerate.
  5. For the Boniato Mousse, peel and cut boniato into large chunks. Place in stock pot of cold water with onions and salt. Bring to a boil and reduce to simmer. Cook until tender; drain.
  6. Heat milk. Whip boniato until creamy. Add milk, TABASCO® Chipotle Pepper Sauce and white pepper. Mix well. Whip egg whites to stiff peaks. Fold into boniato mixture to make mousse. Place in piping bag for service.
  7. Unwrap pork and place on center rack in 450°F oven. Bake for 20-25 minutes to crisp bacon; pork tenderloin will be medium rare to medium. Remove from oven and let rest 15 minutes. Slice each loin into 9 medallions. Place on grill to finish cooking.
  8. For the Sauce, combine vinegar, habanero pepper and TABASCO® Habanero Sauce in sauce pot and reduce by half. Add cream and reduce by half again. Use hand blender to incorporate butter.
  9. For Grilled Asparagus, rub asparagus stalks with oil. Sprinkle with salt and place on grill. Turn constantly until tender.
  10. To serve, pipe Boniato Mousse into center of each plate. Arrange 6 asparagus stalks around mousse, with the tips pointing toward the edge of the plate. Place 3 Pork Medallions around mousse, and spoon Pico de Gallo next to pork. Drizzle Sauce over pork.

Yield: 12 servings